Chickpea Collard Wrap

This is one of my go-to lunches because it packs well in tupperware for lunch on-the-go.

Switching from a tortilla to a collard wrap is a gluten-free and low carb option that keeps you from feeling sluggish in the middle of the day. Collard leaves are rich in vitamins, minerals and antioxidants.

INGREDIENTS (ORGANIC PREFERRED)

One or two large collard leaves

Shredded carrots

1 can of chickpeas

Bitchin' Sauce (for this dish, I like the pesto or cilantro, depending on the vibe you're going for)

Two celery sticks

Salt & pepper

Red onion (optional)

Cilantro (optional)

Avocado (not optional!)

DIRECTIONS

In a large mixing bowl, combine chickpeas, diced onion, chopped cilantro, chopped celery, salt/pepper and Bitchin' Sauce (this is a tangy, creamy almond-based sauce).

Stir and mash the mixture with a fork or masher until ingredients are fully combined and half of the chickpeas are mashed.

Cut the spine out of your collard leaf by

running a knife along it on both sides.

Should look like this photo.

This part is important because if you don't cut the spine, your wrap will snap and break when rolling it. And no one wants a snapped, broken wrap!

Then, take the flaps at the bottom and overlay them on top of each other so the gap is closed.

You may want to use two collard leaves if your leaves are too small or thin.

Insert your chickpea mixture, shredded carrots and most importantly, avocado!

Roll your wrap tightly longways.

Cut down the middle and enjoy!